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Reducing waste while improving snack nutrition: Carrot pulp adds fiber, increases puffiness of snack foods

Your favorite puffed snack food may soon contain more fiber and nutrition, thanks to research from Washington State University food scientists.

Professor Girish Ganjyal, Washington State University
WSU professor Girish Ganjyal holds the snack puffs he and his students made with added carrot pomace.
Credit: Scott Weybright, WSU